Instructions: In small bowl, combine chili powder, cumin, salt, and cayenne pepper. Sprinkle one half of mixture over turkey.

Preheat charcoal grill for direct-heat cooking. Grill 15 to 20 minutes, turning once, or until meat is no longer pink in center and meat thermometer reaches 160 degrees F. Allow tenderloins to stand 10 minutes before serving. In medium non-stick skillet, over medium-high heat, saute onion and jalapeno pepper in oil 2 to 3 minutes or until onion softens. Add beans, corn, tomatoes, remaining chili powder mixture, and cilantro. Cook 25 to 30 minutes or until mixture is heated throughout.

To serve, place tenderloins on platter and squeeze lime wedge over each serving. Serve with salsa on the side.

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